Recipe(tried): Brennan's French Onion Soup - correction and variation

I have made this recipe many times, having purchased the Brennan's cookbook from the restaurant on my honeymoon 45 years ago.

I believe there is a transcription error in the amount of flour called for. I believe what should have been a "t" was typeset in the original cookbook as a "c" by mistake. The first time I made this soup I used the enumerated 1 1/4 cups of flour, and ended up with a solid mass of inedible gruel. Promptly remade with 1 1/4 teaspoons of flour, and it is ambrosial! (The flour is just a thickener--try this my way--if you think it looks funny you can always add more. And this way you won't waste 1 1/2 cups of butter and all your onions as I did.)

I also use 1/2 in. thick slices of french bread with gruyere cheese instead of croutons. Partly melt the cheese under the broiler, then put it in the soup bowl, pour the hot soup over.

Hope you enjoy this as much as I do.

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A Note from Betsy at Recipelink:

Thank you so much for taking the time to point this out Jim, I made the correction to the posted recipe.